Sentences with phrase «gravy when»

(I love pasties with chips and gravy when I'm having a «fat» day!).

You can also use the pan juices to thin out an already - prepared gravy when you reheat it.

A Sweet, savory, smokey glaze gives it a beautiful rind and makes a delicious gravy when Swanson's All Natural Chicken Broth is added.

Not exact matches

When the mayor of a major city prides himself on integrity, on wanting to «clean up City Hall» and put an end to the «gravy train,» but then can not recognize a blatant conflict of interest when he sees one, you see «tone at the top» gone aWhen the mayor of a major city prides himself on integrity, on wanting to «clean up City Hall» and put an end to the «gravy train,» but then can not recognize a blatant conflict of interest when he sees one, you see «tone at the top» gone awhen he sees one, you see «tone at the top» gone awry.

I'm psychologically conditioned to think that dark colours are good when it comes to poutine, because brown gravy is good while lighter gravy generally isn't.

I only «count on'the cash on cash return and then any appreciation when the property sells is «gravy» to cover the overall risk... similar to you, I assume between 8 - 10 %, even though most of the projected IRR's are around 14 - 16 + %.

When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy.

When Hannah woke up this morning I told her «I am making buttermilk biscuits and sausage gravy.»

She doesn't even like it when I use butter in a rue for sauses and gravy.

Let the gravy start boiling, when it will reach at desired thickness of gravy then remove kadai from burner

The gravy has a silky smooth texture with a sweet carnival at the first place then when you swallow the next flavor comes in picture which is a hint of spice but again it does not attack your pallets.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease.

When making poutine, it's very important that your gravy is very, very hot, so that it softens the cheese curds.

Helping powdered foods, like powdered cheese sauce and gravy, have a less lumpy consistency when mixed

This recipe reminds me of when I was around 5 - years - old and my grandfather took me to the local diner where we ate biscuits and gravy.

When you coat a spoon with gravy and trail your finger down the middle, the gravy should be thick enough to NOT run through the trail.

When I first got married I wasn't sure if you could make country gravy with bacon instead of sausage.

My all - time favorite breakfast is biscuits and gravy and when I became a vegetarian several years ago, I thought I would never enjoy this dish again.

The next time I made, which is when I clicked this, I got enough gravy that would go well with parathas, rotis or even rice.

I am a gravy addict when it comes to the holidays.

Then there are the sides, everything from mashed potatoes and gravy, to bean salad and even marshmallow salad (I think it's gross personally but the rest of my family loves it... when were mini marshmallows, coconut, sour cream, mandarin oranges, pineapple and grapes supposed to be combined?).

When making the sauce, I usually double the quantity specified because Pierre loves to spread the spicy gravy over his rice.

Making the gravy ahead of time is the perfect solution to that last - minute stress when everything is ready at the same time but you have to stir the gravy!

A number of readers have expressed their confusion when it comes to thickening sauces, gravies, or soups without using traditional floury methods.

and when you're done: All those drippings are money so scrape all that fat off the sheet and use in gravy or however you see fit.

I am a die hard comfort food lover and when presented with a big bowl of mashed potatoes covered with gravy or a salad, I will choose the mashed potatoes every time.

And when I say «light» I just mean not biscuits smothered in gravy.

Back when I was a kid, I remember driving out to «The Speck» in southeast Portland with my Pop and picking up a big red and white bucket of chicken to take home, along with the obligatory mashed potatoes, brown gravy, and container of coleslaw.

We use to get some very yummy jam at a farmer's market in Olympia, WA when we were stationed there and they loved habanero jams on my biscuits and gravy.

When ya want some gravy just measure out some dry, add some plant strong vegan milk and you'll have gravy in just a couple of minutes!

Mr Clarke has wrestled with the big supermarket chains such as Tesco and Sainsbury in the United Kingdom earlier in his career, when he was running Premier Foods with a portfolio of products including Bisto gravy, Mr Kipling cakes and Sharwood's Asian flavours.

Mr Spooner was a close confidant of Mr Clarke when they were both executives at British gravy, cakes and sauces maker Premier Foods.

When the gravy starts to simmer and is think enough to coat a spoon it is done.

My husband gets biscuits and gravy every weekend when he goes hunting.

When she made sauce / gravy she would toss the rind into the sauce to add depth and flavor.

Did you just follow the recipe as it states above but added 2 packs of dry gravy mix when you added the broth?

That's why I think you should trust me when I say that this vegetarian gravy (which you can make vegan, if you like) meets and even exceeds the standard for excellent gravy, period.

When the roast has cooled, slice thinly and pour sauce over roast or place in a gravy boat.

You'll be dripping with Sexie appeal when you let your Mesmerizing Mushroom Gravy flow all over your Well - Endowed Wellington this season.

It is made from low FODMAP vegetables without any added garlic or onion, so you can trust that when you add it to broths, soups, vegetable bouillon, gravies, sauces, & other recipes, you won't get any symptoms.

p.s. Right in the recipe below, there is a Pinterest pin button, click that and save it for when you're ready to make the vegan gravy on Thanksgiving.

It's be a long time since I tasted turkey gravy, but this stuff definitely brought me back to those Thanksgivings when I was a little kid and went to town on the mashed potatoes and gravy.

Use it when you want to eat holiday food smothered in gravy, but aren't feeling up to the task of wrestling down a sixteen pound Butterball.

Like any good Italian, I make my gravy from scratch, so when the folks over at Victoria Foods sent me some jars of their sauce, I was beyond skeptical, but open to give it a try.

It is made in a simple procedure adding a gravy form to it so that it is best when eaten with chapati or rice.

So when you cook tomato and onion based gravy with full cream milk then you can see a shine in your gravy and mouthwatering flavor will reach to your nose and it will spread fantastic aroma in the air.

The thick, velvety, lump - free gravy of your dreams becomes reality when the three core components — pan drippings, roux, and stock — come together as something way better than the sum of its parts.

Once the stock is all whisked in, simmer gravy a few more minutes until it is thick enough — when the sauce coats the back of a spoon, it should be good to go.

When you died, you would go up into Mashed Potato Land and bounce around and eat steak and drink gravy and just live in general happiness.

Yes they all have their own spin... My favorite is when your kids won't eat vegetables, put it in the Gravy and use my immersion blender.